Capocollo is made using the upper dorsal part of the pig. Massaged with salt, pepper and crushed garlic it is preserved in salt, then rinsed in white wine and left to dry out for a week. Once wrapped in straw paper, it is left to season for three months.

CAPOCOLLO OLIVIERI 0.250KG

SKU: CAP-010
HK$85.00Price
  • 85

  • OLIVIERI SALUMI

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